Canned tuna isn’t my every day go-to protein, but I have been refreshing my earthquake supplies box (taking out older cans and replacing them), so I came across a few cans (some were 10 years old!) They were just as fresh as they were when they went into the can!
Not one to keep mayonnaise on hand, I improvised. When combined, sour cream, kefir, and fermented mustard give a similar tang, and avoid those rancid vegetable oils so often found in most brands of mayo! Plus all the good healthy fats in the dressing complement the low-fat, high-protein content of the meat.
- 2 5-ounce (142 g) cans of tuna or chicken (preferably in water, not oil)
- 3 Tablespoons (45 ml) sour cream
- 1 Tablespoon (15 ml) whole grain mustard (preferably homemade)
- 2 Tablespoons (30 ml) milk kefir
- 1 large celery stalk
- 2 sprigs fresh dill
- sea salt to taste
- black pepper
- Drain water from tuna/chicken cans.
- Dice celery and dill sprigs.
- Add all ingredients to bowl and mix well, breaking up chunks of tuna.
- Salt and pepper to taste.
- Store in airtight container in refrigerator up to a week.